Friday, 14 November 2008

Scallop Chowder - something for the weekend -

Ingredients and Instructions:
400g pack of Wild Canadian (frozen) Scallops (M&S's for the UK)

Home made or good bought fish stock* made up to approx. 1.1/2-2pts. - add some milk - using more stock than milk.

1 sweet onion - peeled, and diced finely

3 celery stalks peeled and finely diced

2 large potatoes - ditto -

Saute the onions in a knob of butter and a little olive oil until becoming golden.
Add celery and potato and saute for a minute or two.
Add 1 cup of water and 1/2 cup of fish stock (taken from your 1.1/2-2 pts of stock) - and throw in 2 or 3 scallops - at this stage it doesn't matter if these are still frozen. You can discard them if they get overcooked - they're just for flavour.
(You can season later too).
Simmer until vegetables are done.

Add enough of your stock/milk mix to make a 'goodly' amount of soup to the consistency you like. Chowder should be on the 'thick' side.

Before serving either saute the defrosted scallops in a little butter & olive oil (for about 6-10 mins) and add to the soup, or you can poach the scallops gently in the soup instead - for about 6-10 mins (taste to test), adding seasoning if necessary.

You'll probably have enough stock and scallops left to make another fresh batch the next day - or increase your quantities of veg. and make a larger amount in one go!
You can also serve the soup sprinkled with crumbled crackers.

*Simple Fish Stock:
head and bones (fish)
1 onion - peeled and chopped

couple of stalks of celery - p'd and chopped

couple of carrots - p'd and chopped

couple of bayleaves,
large garlic clove - (peeled), seasoning

A good glug of white wine and enough water to cover well.

Simmer until done! (20 mins to 1/2 hr pprox.)
Strain and use stock. It freezes really well.

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